Heat up a saucepan and add the sunflower oil. After 1 minute add the celery, onions, garlic, and the leeks. Sweat the vegetables until transparent and then add the whole thyme sprigs. Cook for a further two minutes and add the potatoes. Cover the mixture with the water. Place a lid on top of the pan, reduce the heat and cook for 15 minutes.

When the mixture is ready, remove the pan from the heat and allow to settle for 5 minutes.

Remove the thyme sprigs and blitz in the blender until its a smooth mixture. Return the mixture to a pan and put back on the heat. Add the seasoning

2For the garnish

Finely chop the chives and sprinkle on top of the soup when serving.

Chef's tip

«Some people pass the soup through a sieve, however if you blitz the soup for longer it is not needed as the mixture will be smoother and have no lumps.»